Sheet pan meals are simple to prepare, easy to cleanup and delicious. This sheet pan bake is very flavorful and includes a full meal with proteins, vegetables and a starch. I love fingerling potatoes for their shape and creamy texture, yet russet potatoes are a good choice too. You can really use any protein that you want, nevertheless I prefer bone-in chicken thighs for their distinctive taste. Any type of sausage would work if you’re not a chorizo fan, although make sure to leave the sausage in big chunks so it doesn’t burn. I used baby kale as a shortcut but I recommend cutting up the large kale leaves instead as they hold up better to the heat. A generous pinch of sweet paprika, and a splash of maple syrup make this a delectable meal.
- 1 1/2-2 pounds Yukon gold fingerling or russet potatoes cut in half or into wedges
- 2 medium onions peeled and cut into wedges
- 1/4 cup extra-virgin olive oil
- Kosher or sea salt, to taste
- Freshly ground black pepper, to taste
- 4 skin on, bone-in chicken thighs
- 3 large chorizo sausages cut into thirds- or sausage of choice
- 1 tablespoon sweet smoked paprika
- 8 sprigs Fresh herbs thyme, oregano or rosemary
- 2 tablespoons pure maple syrup
- 4 stalks Tuscan or curly kale stems removed and leaves torn
- Pre-heat the oven to 425 degrees F. Place the potatoes, onion, 2 tablespoons of the olive oil, salt and pepper in a large bowl and toss to coat. Place the onion and potatoes on a rimmed baking sheet lined with parchment paper. Bake the potatoes and onions for about 20 minutes or until lightly golden brown.
- While the potatoes are cooking, combine the chicken thighs, chorizo, paprika, fresh herbs, maple syrup, and remaining olive oil in a large bowl and toss to coat. Remove the baking sheet from the oven and place the kale leaves on top of the potatoes, top with the chicken and chorizo and cook for another 20-25 minutes. The sheet pan is done when the chicken is golden brown and the internal temperature reaches 165 degrees F, using a meat thermometer.